This Mulled Wine Apple Galette will really make your home smell fragrant and spicy, a bit festive, almost like it’s Christmas. This is why, as the end of the year approaches and temperatures go down, I feel it’s a perfect way to set the mood and get ready for the festive period. After all, apples are amongst the seasonal fruits to celebrate and make the … Continue reading Mulled Wine Apple Galette
Turkish Pide is a dish we are making more and more these days. Easier than a pizza because you don’t need a tomato sauce (unless you want it): you can use what cheese you might have in the fridge as a topping, together with something as simple as caramelized onions. Turkish pide is a super easy flat bread that will aid you as an improvised … Continue reading Turkish Pide
Typically served with tapas or olives and cheese, picos are mini bread sticks that are incredibly irresistible because of their crunchiness and ease…they are in fact way to easy to eat – you’ve been warned! Usually our friends go crazy for them and often can’t quite believe that we homebake them. From my Italian perspective, they are the short and fat cousins of grissini and … Continue reading Picos – Spanish Bread Sticks
After so many features on my IG profile, it seems like a must that I share the recipe of this Super Easy Turkish Bread, or Pide. I’m adding it more as a journal entry, as the recipe is heavily inspired by the one by Lazy Cat Kitchen Blog. But I cannot help myself from posting it, as since we discovered it, it quickly became one … Continue reading Super Easy Turkish Bread
I almost went and edited the old post Scrumptious Cocoa Cake then I decided to write a new post to update this. We’ve all been in this situation where we follow a recipe, something goes wrong, so we go and try it again so we can feel like we redeemed ourselves.
The recipe in question is Giallo Zafferano’s Scrumptious Cocoa Cake. The first time I made it it was a fail – I blamed it on my mistake to whip the egg whites in a plastic bowl instead of a glass or metal bowl. I thought that alone could have been the reason why the cake was not spongy. This time, after a bit more experience in baking, I not only avoided this mistake, but many others that recipe would have inevitably brought me to make. I got a beautiful rise resulting in a nice and tall cake, but the consistency was still not spongy enough. So do you know what? I’m deleting the recipe of the sponge this time.
If you want a beautiful and moist chocolate cake just follow Handle The Heat’s Best Chocolate Cake recipe – once you try that, I doubt you’re gonna like any other chocolate cake you bake. Thank you Tessa!
Refer to this recipe for a beautiful ganache to use between the layers and a very effective chocolate mirror glaze to decorate it! I sprinkled mine with golden chocolate mini confetti because I love gold and chocolate together and it was a nice touch to add on to the look of the cake. Happy Baking!Continue reading “Chocolate Ganache and Mirror Glaze”
Call them krapfen, bomboloni or doughnuts, we all seem to have a fondness to stuff our faces with fried dough bombs, usually stuffed with even more gluttonous ingredients. Krapfen are usually filled with apricot jam, while bomboloni are a lot richer, filled with crème patissiere or even nutella! I was lucky enough to have some fresh passion fruits that I could pick up from the common garden’s harvest, so I decided to come up with a quick curd, which seemed perfect to fill in some doughnuts. I always follow Lilvienna’s krapfen recipe, but I add some lemon and orange zest to intensify the aromas. Continue reading “Passion Fruit Bomboloni”
Do you remember what bread tastes like? To be honest I didn’t, or maybe I never knew! The most basic presence on our tables, yet the most satisfactory to bake at home. Bread has certainly become a luxury nowadays – or at least the good quality kind. None of us have much time, but once you start baking your own bread, it becomes an obsession, … Continue reading Basic Loaf of Bread
In Italy, Halloween is often seen as the American festival that took over our culture, but only a few know that actually our pagan traditions are very similar to this spooky holiday. This Halloween recipe, in dialect called Ossus de Mottu, is representative of what Sardinians called Is Animeddas, a tradition that occurred during the night between All Saint’s and the Day of the Dead. During this night, in the villages of the island, people would keep the house door open, in order to let the souls of the Purgatory come in and help themselves to food and beverages. Also, furniture and drawers would be left open, for the souls to take anything they might need. Spooky uh? Continue reading “Halloween Recipe: Sardinian Dead Bones”
One of the best memories I have of my travels around Iran is buying bread in the morning, which was our breakfast meal with some fresh cheese and dates. We would get each ingredient from different vendors in the market and eat in one of the amazing squares. In each city we found different styles of bread, but it’s usually flat and cooked in a tandoor oven. Of course, reproducing a tandoor oven at home is not really possible, so the best way you can cook this flatbread is on a hot non-stick frying pan. This simple recipe, taken from the stunning book Saffron Tales, is not only an exotic exploration from the usual ways of making bread, but also a great solution for those midweek evenings when you don’t really have the time to go through the whole bread making process. Makes 16 flat breads, which must be consumed on the spot, so reduce your ingredients if you need less.
There’s something incredibly feminine about meringues. Maybe it’s the shape in which they are piped, twirling skirts dancing on the oven sheet; maybe it’s their white colour, made bronze at the right places with a fire torch or in the oven. The way you can mess about with them and they would still be unapologetically beautiful.